Spirulina Pancake Recipe by Carmel Hall
For this healthy spirulina pancake recipe, you’ll want to put a can of coconut milk in the fridge the night before. Coconut cream is something I’ve become a little obsessed with lately, it’s a great and natural alternative to dairy whipped cream, or even frosting for cupcakes. These pancakes are highly nutritious, low cal, and just overall delicious!
– 1/2 cup buckwheat flour
– 1/2 soy or almond milk
– 1/2 tsp spirulina
– 1 tsp cinnamon
– 2 tsp vanilla extract
–1 can coconut milk
Date caramel sauce
– 20 dates (Medjool are the queens of dates)
– tsp vanilla
– little pinch sea salt
– bowl of warm water, and cup of warm water
– food processor
1. In a mixing bowl, whisk together the buckwheat flour, spirulina, and cinnamon.
2. In a jug mix the soy milk and vanilla extract.
3. Slowly pour the wet ingredients into the dry, all while whisking. Once mixed thorough, set the batter to the side to rest.
4. After putting the can of coconut cream in the fridge overnight, open it up, and what you’ll want to scoop into mixing bowl is the solidified/chunky part at the top of the can.
5. With your mixer, just whip until the consistency of whipped cream. I folded in vanilla beans from the pod, but you can fold in vanilla extract or just leave on it’s own.
6. Melt a teaspoon of coconut oil up in a pan. Pour in the batter-just about half of a ladel. Repeat until batter is all gone. This batter should make about 5-6 depending on size.
7. Soak 20 dates in a bowl of warm water for about 15 minutes. Strain after they’re soft.
8. In your food processor, add a little bit of the cup of water. Blitz until smooth, you may need to add a little more of the cup of water, depending on what consistency you’re going for.
9. Top with coconut cream and a good lashing of date caramel sauce, and enjoy a guilt-free brunch!
It’s fairly appropriate that with the name Carmel, I have a strong interest in food!
I grew up in San Francisco and spent my summers in Cork, two amazing food cities. I find myself currently living in West Cork and experimenting with recipes and taking of photos of food I have created, which is marrying my two passions– photography and food.
I started baking and cooking as a way to relieve stress in high school, and found out pretty quickly I enjoyed being in the kitchen. In April 2014, I attended Ballymaloe Cookery School. Since then, I have have been working in different kitchens across Ireland, London, and Italy, building on my education and building up my palette.
My Blog ‘Cooking With Carmel” is a reflection of my traveling and growing up in a family of seven kids. I hope I inspire you to get in the kitchen and get cookin![su_button url=”https://cookinwithcarmel.wordpress.com/” target=”blank” style=”flat” background=”#1d8cd7″